Cajun Roasted Turkey Breast Food

CAJUN TURKEY BREAST ROAST

Steps:

• Preheat oven to 350 degrees.
• Combine all seasonings in a small bowl.
• Rub seasonings all over turkey breast.
• Place turkey breast on a rack; roast 1 1/2 hours or until internal temperature reaches 180 degrees.

CAJUN BUTTER SPATCHCOCK TURKEY

Steps:

• Preheat the oven to 425 degrees F.
• Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat.
• Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!)
• Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan.
• Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed.
• Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings.

CAJUN TURKEY AND GRAVY RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Pat the turkey breast dry with paper towels and season with salt and pepper.
• Heat the olive oil in a large, high-walled, oven-safe skillet over medium-high heat. Add the turkey breast, skin-side down, and sear until golden brown, 4-5 minutes. Flip the turkey breast, then scatter the celery, onion, and garlic around the pan.
• Transfer the pan to the oven and cook, basting with the pan juices every 30 minutes, until the internal temperature of the turkey breast reaches 165°F (75°C), about 75 minutes. Add water as needed if the bottom of the pan is starting to burn.
• Remove the turkey from the pan and let rest for 15 minutes before carving.
• Meanwhile, strain the turkey drippings through a fine-mesh strainer into a liquid measuring cup. Add water to reach 1 cup total liquid.
• Add the pan drippings and water to a small saucepan, along with the prepared gravy packet. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, whisking constantly, until thickened, 5-7 minutes.
• Carve the turkey into ½-inch slices and serve with the gravy.
• Enjoy!

OVEN-ROASTED TURKEY BREAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
• Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
• While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.